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Being struck by a whiff of this delightful crab and artichoke dip baking in the oven is enough to kick off an eating frenzy marathon. The smell is intoxicating, instantaneous and irresistible. Luckily there is no need to try and muster up some will power. This crab dip teeters on the healthy side of our crab dip recipes.

So feed those growly stomachs and let your inner ravenous beast come out and play for a while, without having a guilty conscious and a bloated belly.

There is no need to navigate through this dip to get to the goodies (crabmeat) there is plenty of crab to go around. We’ve doubled the crabmeat compared to our other recipes just to give it the extra oomph-pa-pa.

 

Ingredients:

  • 1 1/2 teaspoons olive oil
  • 1/2 cup yellow onion
  • 1/2 cup chopped red bell pepper
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 3/4 cup light mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sliced green onions
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped jalapeno peppers
  • 1/2 teaspoon celery salt
  • 1 can of Jumbo lumb blue crab meat
  • 1 1/2 teaspoons lemon juice
  • 1/3 cup toasted sliced almonds  

 

Method to the Rad-ness:

Preheat oven to 375 degrees F (190 degrees C). 

In a medium frying pan/sauce pan heat the olive oil over medium heat. Add the yellow onions and red bell pepper to the hot oil. Stir the vegetables constantly for 5 minutes until the onion has become translucent. 

In a medium bowl, add the onion/red bell pepper mixture along with the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt and lemon juice. Mix together thoroughly then gently fold in the crabmeat. 

Add the mixture to an 8×8 inch baking dish or casserole. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

 

Return from Crab and Artichoke Dip to Home

 

 

Cajun Crab and Artichoke Dip
 
 
Being struck by a whiff of this delightful crab and artichoke dip baking in the oven is enough to kick off an eating frenzy marathon. The smell is intoxicating, instantaneous and irresistible.
:
: Appetiser
: 6
Ingredients
  • 1½ teaspoons olive oil
  • ½ cup yellow onion
  • ½ cup chopped red bell pepper
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • ¾ cup light mayonnaise
  • ½ cup grated Parmesan cheese
  • ¼ cup sliced green onions
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped jalapeno peppers
  • ½ teaspoon celery salt
  • ½ pound crabmeat
  • 1½ teaspoons lemon juice
  • ⅓ cup toasted sliced almonds
Method to the Rad-ness
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium frying pan/sauce pan heat the olive oil over medium heat. Add the yellow onions and red bell pepper to the hot oil. Stir the vegetables constantly for 5 minutes until the onion has become translucent.
  3. In a medium bowl, add the onion/red bell pepper mixture along with the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt and lemon juice. Mix together thoroughly then gently fold in the crabmeat.
  4. Add the mixture to an 8x8 inch baking dish or casserole. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.